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The Ultimate Thick and Chewy Chocolate Chip Cookies with Crispy Edges

Two halves of a freshly baked cookie showing the gooey, melted center of chewy chocolate chip cookies.
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Follow this recipe to make thick, bakery-style chocolate chip cookies with soft, gooey centers and perfectly crisp edges. We use melted butter and a higher ratio of brown sugar for maximum chewiness.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips (or chunks)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Whisk the melted butter, brown sugar, and white sugar together in a large bowl until fully combined.
  2. Add the eggs, extra egg yolk, and vanilla extract to the sugar mixture. Whisk until smooth and creamy, about 1 minute.
  3. In a separate medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the chocolate chips by hand.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 3 days. Chilling is key for thick, chewy cookies that do not spread too much.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For extra thickness, gently press the dough balls into a slightly taller mound shape before baking.
  9. Bake for 10 to 13 minutes. The edges should look golden brown, but the centers should still look slightly soft and underbaked.
  10. Immediately after removing the cookies from the oven, sprinkle the tops with flaky sea salt, if using.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool, resulting in a chewy texture.

Notes

  • For the chewiest results, use light brown sugar rather than dark brown sugar, as it contains less molasses.
  • If you skip chilling the dough, you may need to bake the cookies slightly longer, and they will spread more.
  • These cookies are excellent when made ahead; store the dough tightly wrapped in the refrigerator for up to 3 days or freeze for up to 3 months.
  • If you are looking for simple cookie baking recipes that fit into a busy schedule, consider using a meal planning service to free up time for baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/chewy-chocolate-chip-cookies-recipe-secrets/